Venison Stuffed Crescent Pockets

15 Minutes
30 Minutes



  • 1 lb (0.5 kg) ground venison 
  • 1 tablespoon (15 ml) olive oil 
  • 1/2 small red onion, chopped or sliced thin 
  • 1/4 teaspoons (1.3 ml) red pepper flakes 
  • 1/2 teaspoons (2.5 ml) dried thyme 
  • 1 teaspoon (5 ml) minced fresh parsley 
  • 3-4 tablespoons (0 ml) cream cheese 
  • 1/2 bunch green onions, chopped 
  • jalapenos slices, chopped - optional 
  • 1/2 teaspoons (2.5 ml) lemon pepper 
  •  Salt and black pepper to taste 
  • package crescent rolls - makes 4 servings 

Dijon Mustard Blackberry Sauce

  • 6 oz. (171 g) pack of fresh blackberries 
  • 1/2 tablespoons (8 ml) of sugar or honey 
  • 1/2 cups (120 ml) Dijon mustard 
  • 1 teaspoon (5 ml) red wine vinegar 
  • 1 teaspoon (5 ml) fresh lemon juice 
  • 1 tablespoon (15 ml) blackberry preserves 
  •  Salt and black pepper to taste 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Skillet - Cast Iron

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Step 1

Set the EGG for indirect cooking with a convEGGtor at 450°F/232°C.

Step 2

Using the Big Green Egg cast iron skillet, heat the olive oil and add the ground venison, red onions, red pepper flakes, thyme and parsley. Brown until slightly done. Remove from heat and let cool. When cool, add to a bowl and combine with cream cheese, one tablespoon at a time. Add the green onions, jalapenos and lemon pepper. The cream cheese should just bind everything together so the mixture can be placed in the center of each crescent roll.

Step 3

On a piece of parchment paper, roll out the crescent rolls - 2 triangles per pocket. Scoop out enough of the mixture to fill each pocket - fold edges up to the center to close.

Step 4

Add the prepared pockets back to the cast iron skillet and bake until the rolls are nice and brown, about 10 minutes. Remove from the EGG, top with the Dijon mustard blackberry sauce and serve.

Step 5

Makes 4 servings.

Dijon Mustard Blackberry Sauce

Step 1

Set the EGG for indirect cooking with a convEGGtor at 450°F/232°C with the Dutch Oven - Cast Iron in the EGG to heat up.

Step 2

Cook blackberries and sugar or honey in the Dutch oven, stirring occasionally, until blackberries soften, 10 to 12 minutes. Mash the blackberries with a fork. Cook, stirring occasionally, until slightly reduced, about 2 minutes. Remove from heat; stir in mustard, vinegar, lemon juice, blackberry preserves, salt, and pepper. Set aside.

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